I’ve been on the hunt for a fudgy chocolate frosting for as long as I can remember, and there have been many ganaches and whipped buttercreams that I’ve tried but I think at long last I’ve found The One. The One that makes me feel like Bruce Bogtrotter and want to lick the cake plate after I’ve eaten an entire fudgey, chocolatey cake.
The other thing I love about this recipe is how unfussy it is – all it takes is to chuck everything in a saucepan, heat until everything melts and then let it cool. And the consistency and use changes with how long you let it cool – it’s pourable, spreadable and also GREAT for piping.
For those of you who claim you aren’t bakers or can’t bake, trust me, this is a must try. And if you can’t be bothered to bake a cake from scratch, buy a plain pound cake from the store and spread it with this and voila! You’ve got yourself a celebration cake!
Chocolate Fudge Frosting
Makes enough for piping 12 cupcakes, a 2 layer 8/9″ cake, or a 3 layer 6″ cake
- 260 good quality dark chocolate, chopped (only use what you would eat)
- 130g unsalted butter
- 100g icing sugar
- 2 tsp good quality vanilla extract
- 1/2 tsp instant coffee granules
- Pinch of salt
- 200ml heavy whipping cream
- Place all the ingredients in a heavy bottomed saucepan over a low heat and let it gently melt together. Stir occasionally to bring it all together, don’t let it boil.
- Once everything is melted, remove from heat and transfer to a heat safe bowl (in case this gets too cold and you want to melt it down again). Let it cool to room temperature
- If you want it to be more solid and spreadable, cover the bowl and place in the fridge for 15 minutes at a time, taking out to stir and ensure even cooling. I do 2 rounds (30 mins total in fridge) to get it to a pipeable texture
Ellebug 